Served at
ETXANOBEA Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
A luxurious dish combining tender sirloin steak with rich foie gras.
Top sirloin is a specific cut of beef derived from the primal loin or subprimal sirloin of a beef carcass. It is distinguished from other sirloin steaks by the removal of the bone, tenderloin, and bottom round muscles. The remaining major muscles in this cut are the gluteus medius and biceps femoris.
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A Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
The acclaimed chef-owner of Etxanobe and Atelier Etxanobe, known for his innovative approach to Basque cuisine, personal interaction with guests, and use of technology to enhance dining experiences.
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